I have not had great success with brisket. So I just stopped trying. For Christmas my kids gave me sous vide machine. Last weekend(actually Thursday morning I cut the 8 lb slab in half gave it a good covering of Jeff's rub put the two halves in separate vacuum bags. That evening about 9, I put them in the sous vide bath at 155. on Saturday morning I preheated by Masterbuilt smoker to 225 added hickory chips and smoked the puppy for three hours. The bath was for 36 hours and the beautiful thing did not shrivel up and look like a prune! It was the best I have ever made and maybe even eaten. Two days later it was still tender and moist and made great sandwiches. I will not stop smoking my meats but I will give them a sous vide bath before smoking. Bring on the tri-tip!